These qre only done for St. Joseph Feast, they are the traditional sweets
1/2kg rikotta
1tsp sugar (70g)
1tsp chocolate thinly sliced
Cream liquer
Honey warm
Crushed almonds to decorate
Choux Pastry
300ml water
40g margarine
1tbsp sugar
1/2tsp salt
200g sifted self raising flour
1 lemon pell
few drops vanilla
4 eggs
Method for filling
Mix rikotta and sugar well
Mix chocolate, cherries and creme liquer
Put in fridge
Method for pastry
Put vanilla, water, salt, margarine, lemon and sugar in a pan and bring to boil
Mix in flour, switch off and keep stirring until the mixture becomes a ball
Stir in eggs slowly
make into balls and deep fry
Can be frozen (empty)
If sugar is removed can be used as savouries
Cut in half and fill with rikotta mixture
Warm honey and distribute with brush
Throw crushed almonds sparingly on top
Enjoy ;o)